Curried Mustard Greens With Kidney Beans Recipes
SOUTHERN MUSTARD GREENS
Steps:
- Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.
CURRIED MUSTARD GREENS WITH KIDNEY BEANS
This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
Provided by Always Cooking Up Something
Categories Greens Side Dishes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
- Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 31.7 g, Cholesterol 19.4 mg, Fat 7.6 g, Fiber 10.8 g, Protein 10.6 g, SaturatedFat 4.2 g, Sodium 810 mg, Sugar 5.1 g
CURRIED MUSTARD GREENS WITH KIDNEY BEANS
This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
Provided by Always Cooking Up Something
Categories Greens Side Dishes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
- Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 31.7 g, Cholesterol 19.4 mg, Fat 7.6 g, Fiber 10.8 g, Protein 10.6 g, SaturatedFat 4.2 g, Sodium 810 mg, Sugar 5.1 g
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